Ultimate Creamy Pasta with Grilled Chicken & Veggies
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 people
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
Optional: ½ tsp Italian seasoning or chili flakes for extra flavor
For the Pasta:
300g (10.5 oz) fettuccine or penne pasta
Salt (for pasta water)
For the Veggies:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 tbsp olive oil
Salt and pepper to taste
For the Creamy Sauce:
2 tbsp
4 cloves garlic, minced
1 small onion, finely chopped
2 tbsp all-purpose flour (for thickening)
1½ cups heavy cream (or half-and-half for lighter version)
¾ cup whole milk
1 cup grated parmesan cheese
Salt and pepper to taste
Optional: pinch of nutmeg or red chili flakes
Instructions
1. Cook the Pasta (10–12 min)
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente (check package instructions).
Reserve ½ cup pasta water, then drain and set aside.
2. Grill the Chicken (10–12 min)
Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Grill on a stovetop grill pan or skillet over medium-high heat, about 5–6 minutes per side or until fully cooked (internal temp: 165°F / 74°C).
Let rest for 5 minutes, then slice into strips.
3. Saute the Veggies (5–7 min)
Heat olive oil in a large skillet over medium heat.
Add bell peppers, zucchini, and broccoli.
Season with salt and pepper.
Cook for 5–7 minutes, until veggies are slightly tender but still crisp. Remove and set aside.
4. Make the Creamy Sauce (8–10 min)
In the same skillet, melt butter over medium heat.
Add garlic and onions. for 2–3 minutes.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in cream and milk. Bring to a gentle simmer.
Stir in parmesan cheese, salt, pepper, and nutmeg (optional).
Simmer for 3–4 minutes until thickened. Add a splash of pasta water if too thick.
5. Combine Everything (2–3 min)
Add cooked pasta, veggies, and sliced grilled chicken to the sauce.
Toss well until everything is evenly coated. Warm for 2–3 minutes.
6. Garnish and Serve
Top with extra parmesan, fresh parsley or basil, and a drizzle of olive oil or chili flakes if desired.
Serve hot with garlic bread or a side salad.
Serving Suggestions
Garlic bread or crusty baguette
Caesar or arugula salad
Glass of white wine (e.g., Chardonnay or Pinot )
Q&A: Troubleshooting + Tips
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and are juicier — just increase cook time slightly.
What if I don’t have heavy cream?
You can use half-and-half or even a mix of milk + cream cheese (about 2 tbsp) for a creamy texture.
How do I prevent the sauce from curdling?
Avoid boiling the sauce — simmer gently, and don’t add cheese over high heat.
Can I make this dish vegetarian?
Absolutely! Skip the chicken and add mushrooms or more veggies like spinach, eggplant, or cherry tomatoes.
Can I make this in advance?
Yes, but best eaten fresh. If storing:
Refrigerate in airtight container for up to 3 days.
Reheat gently with a splash of milk to restore creaminess.
What kind of pasta works best?
Fettuccine, penne, linguine, or rigatoni are all great.
Avoid very thin pasta (like angel hair) as it can become mushy in sauce.
Variations & Add-ons
Spicy Kick: Add red chili flakes or a dash of hot sauce
Protein Boost: Use grilled shrimp, salmon, or tofu instead of chicken
Cheese Mix: Add mozzarella or gouda for extra richness
Herbs: Fresh thyme, basil, or oregano elevate flavor